I don't deep fry food that often, mostly because it uses a ton of oil, which is expensive, and the cleanup is a son of a mother. (That oil really splatters everywhere.) Plus, no matter how careful you ...
I became a big fan of polenta while studying Italian cooking. Previously, it never occurred to me that ground corn could create a dish that could rival the best pastas or potatoes. Those rich, golden ...
Cultured dairy products are great for topping chilis and soups, stirring into dips, and adding tanginess to breads and pancakes. They're extremely versatile and often interchangeable, and they contain ...
Whether you call 'em soda, pop, fizz, or coke, carbonated soft drinks are among the least healthy beverages out there, yet they're consumed by millions of Americans every day. For those of you worried ...
Coffee! It's so amazing that J.S. Bach wrote a comic opera about caffeine addiction. Meanwhile, more than half of Americans 18 years or older start their day with a cup of the hot stuff. Most of us ta ...
Fresh herbs can be delicate, and it's not always easy to figure out how to cut, crush, or muddle them to make the most of their flavors. Get too rough, and you have a bunch of bruised and muddy-tastin ...
You've packed your own lunch and can't wait to get to the little vacuum-sealed cup of dessert you brought along. You keep rummaging in the bottom of the bag, searching for the spoon you're certain you ...
Look, I'm no food snob. I once dedicated an entire day to eating only deep-fried things (butter, Twinkies, Oreos, pickles) at the Minnesota State Fair. But even I draw the line at instant mashed potat ...
I am a man who enjoys a good cup of crap. Not just any crap, but the kind that makes the Seattle coffee-snob inside of me feel all warm and happy as if the sun were out (which of course it isn't.) It' ...
The world of spices can be bewildering. They promise to make your food more flavorful if you know how to make the most of them. Unless you know a couple of essential tricks, however, it just seems lik ...